When you need a simple but scrumptious spring dessert, look no further than these easy gluten-free vanilla cupcakes! Thank you to my friends at Bob’s Red Mill for sponsoring this post. Their gluten free 1-to-1 baking flour makes this recipe a snap!
It’s snowed twice in Chattanooga in the past three days, but I’m channeling spring with the blush tones of these easy gluten-free vanilla cupcakes. Now that we’ve sprung forward, the warm weather can’t be far behind, right?
Whether or not you’re buried under piles of snow this week, now is a great time to whip up a batch of these babies. They’re easy as can be and made with pantry staples, and are going to be on repeat around here for Easter, Mother’s Day, my birthday (hint HINT), and any old day that needs a sweet ending.
I use Gluten Free 1-to-1 Baking Flour from Bob’s Red Mill for these cupcakes. Bob’s Red Mill’s flours have always been my go-to. I usually bake with a mix of their super finely ground almond flour and tapioca flour, but this flour blend has won me over recently because it’s so convenient. You only need to measure one kind of flour, and it works as a cup-for-cup replacement for wheat flour in all sorts of recipes. Bob’s has also recently come out with a paleo flour blend that I can’t wait to try in this recipe. And if you don’t follow a gluten-free diet, you can just use their regular flour here!
For these easy gluten-free vanilla cupcakes, I took an old family recipe for “little one-egg cakes” and made just a couple of substitutions: Gluten Free 1-to-1 Baking Flour instead of regular flour and butter instead of shortening. Boom! Easy and delicious vanilla cupcakes. No one will know that these are gluten free!